Get them while they last!!!
Thermoworks is hosting an Open Box SALE starting today and running while supplies last! Both the Standard and Backlit models are included in this sale.
Get them while they last!!!
Recently, I had the thought of experimenting with some flavored smoking pellets on the Big Green Egg. WHAT?! Blasphemy!!!! I know...
Once the XL Egg reached it's cooking temperature of 220F, I dropped in several hand fulls of Cherry smoking pellets. There was good smoke during the entire cook.
Used the 3-2-1 Method for this cook. I seasoned the ribs using a combination of Meat Church Honey Hog & Hot. Spritzed the ribs every thirty minutes. The Flame Boss kept the temp steady during the entire cook.
These were probably my best ribs to date. I will definitely repeat this smoking technique.
Last night I experimented with a blue cheese mix crust on a strip steak. The experiment was to see if I could re-create a broiler effect during the final sear process of a reverse sear. I wanted crusty cheese, but didn't want to over cook the steak by sticking it into an actual broiler oven.
The first indirect low & slow phase went as usual, but I added a 10" cast iron skillet and lid to the grill to preheat. The lid was not covering the skillet. It was placed directly on the grill side by side with the skillet.
The second phase was normal. I removed the steak, opened all of the vents wide open and allowed both the skillet and the lid to reach screaming hot temps. (my infrared thermometer read 800+ surface temp on the cast iron at one point)
The first side of the steak seared in the skillet for 1 minute, Once I flipped the steak, I added the blue cheese mixture and covered the steak with the screaming hot cast iron lid for another minute.
SUCCESS! Adding the super hot cast iron lid forced a broiler like heat down onto the cheese, melting it & making it almost crusty. At the same time finishing the sear.
Tuesday, December 30 2014, was recognized as National Bacon Day! Personally, I could eat bacon every day of the year, but I felt the need to go over the top since it was a national holiday!
I decided to include bacon throughout the entire meal.
I started with bacon wrapped baby portobella mushrooms, stuffed with fire roasted red pepper and goat cheese. Then, bacon wrapped asparagus. Finally, a grilled chicken breast seasoned with The Rolling Grill's GA I-20 rub, topped with bbq sauce, cheddar cheese and crispy bacon crumbles.
My wife thought I was crazy, but enjoyed the shrooms!! I can't want for National Bacon Day 2015!!
Mrs BGC and I recently flew out to Dallas to hang with Mr & Mrs Meat Church for the weekend.
We landed in Dallas at 3:30ish on Saturday. Jam packed plane, but at least Elise & I were on a 2 seat side. We checked into the hotel and then headed over to the Pittman’s house for their Christmas Party. They had tons of drinks, tunes, food, more drinks, shots, etc. I was feeling pretty rough on Sunday morning…
On Sunday, we tailgated and went to the Colts vs Cowboys game. The Colts KILLED me!! They have already clinched a playoff spot, but the hard part was sitting in a sea of Cowboys fans wearing Indy Blue. The tailgate was ridiculous! These guys had a bunch of tents, all kinds of grills, a generator, a huge sound system, a big flat screen TV & a ton of party favors. They grilled up some elk burgers & served bloody marys. The Stadium was AMAZING!!! We were in the 2nd row of the send tier. We had a great view and was super close to the field.
Monday, we drove into Dallas and did some sightseeing. We saw the Grassy Knoll where Kennedy was shot, the Schoolbook Depository & the old TX Stadium. THEN, we went to Lockhart’s Smokehouse. Holy crap!!! That bbq was outstanding!! I ordered the "moist" brisket and a Kreuz jalapeno sausage link. Probably the best BBQ that I have ever eaten.
We had a great trip!
Pittman Christmas Party
Colts vs Cowboys
A BGC Dinner at the Pittman's
I read an article that a bar in Texas was taking Aaron Franklin's brisket and infusing it into bourbon. This got my wheels spinning...
I started out with a whole packer brisket. I rubbed it with Meat Church Holy Cow and smoked it hot and fast on the Big Green Egg.
I took several slices of the brisket and placed therm into a mason jar, then poured a full 750 ml bottle of Maker's Mark bourbon over the brisket.
I refrigerated the jar for 6 days. Then strained the contents through a cheese cloth and then a coffee filter. I cleaned the mason jar, returned the bourbon to the jar & placed it into freezer overnight.
A second run through another coffee filter and it was ready to go.
This was a TON of work, but ended up creating a custom flavored bourbon. I really enjoy it!
December 6th Demo Day at Roswell Hardware
What a fun day! I met tons of great people and a bunch of new Eggheads. Roswell Hardware beat last year's Demo Day sales record!
I cooked next to Carey Wise from Southern Links BBQ and the Big Green Egg Cook Team. Carey cured and smoked a couple hams (that were amazing) and smoked some St Louis style pork spare ribs. The BGE cook team had an array or food from pizza to cobbler.
I smoked 40#s of pork shoulders for the event. They were rubbed with a combination of Meat Church Honey Hog Hot and powdered Siracha, then injected with a sweet thai chili sauce. There were pulled and served with a sweet thai chili slaw on a King's Hawaiian sweet rolls.
I also featured a new creation: BBQ'd Shrimp & Grits. These received EGGcellent feedback!!
All in all, it was a fun day & tons of Eggs were sold. I can't wait for the next invite!
Like most, we have leftover turkey. I get tired of eating plain old turkey for days on end. I like to try to re purpose some of these leftovers.
I took the holy trinity (onions, carrots & celery. Also know as a mirepoix) and sweated them in a hot pan. Once translucent, I added a qt of home made stock, brought to a boil, then simmered for 20 minutes. In a separate small skillet, I created a roux (cooking raw flour in melted butter). I added the roux to the pot pie filling to thicken it.
I greased a 10" Lodge Cast Iron skillet with butter flavored crisco. I cheated and used a premade pie crust. Cooked at 450 for approx 20 minutes.
You should make some type of slices in the top crust. The"BGC" was just a little fun.
Click HERE for the full recipe
We went to my mom & dad's for Thanksgiving this year. I was asked to bring the turkey. At the last minute, my mom told me that she was making a "back-up" turkey. "You know, just in case the Egg'd turkey doesn't turn out..."
Since there was going to be a traditional bird anyways, I decided to go non-traditional. I halved a 13# bird. One half is BBQ and the other half is buffalo. I made a compound butter for each using the rubs for each.
The BBQ bird was injected with a butter mixture, discs of the compound butter under the skin and rubbed with a BBQ rub.
The Buffalo bird was injected with a buffalo/butter mixture, discs of compound butter under the skin, rubbed with a spicy rub and basted with buffalo sauce towards the end of the cook.
The poor back-up bird was never touched...
I also coked a twice smoked ham. I added full cloves all over, basted with an apple/juice/honey mix and seasoned with a mixture of Meat Church Honey Hog, turbinado & brown sugar.The sugar made a honey baked ham type outer coating.
The nice people from Flame Boss want to make your temperature control easier...for FREE!!! They want to give one away! You enter by "LIKE"ing the Flame Boss Facebook post of my review of the Flame Boss 100!
The giveaway will be implemented by choosing someone at random that "LIKES" the Flame Boss Facebook post about the review. The giveaway is limited to US residents using their personal Facebook account.
***The giveaway will end at 9 AM EST on Friday, 11/28***
The winner will be announced on the Flame Boss Facebook page on Friday morning.
Click HERE for the complete photo gallery.
I'm headed to Pensacola this weekend to judge the Pensacola Eggfest, presented by KIA Autosport ! Stop by and say hello!
I have an XL and a Medium Egg and know what to expect on charcoal consumption throughout a low and slow cook. I wanted to test the Mini Max.
Does the Mini Max low & slow? I say yes!
I filled my fire bowl with some Carbon Del Sur charcoal. (First bag and I wanted to test it. I used zero smoking wood bc this was a charcoal test) I rolled a rack of St Louis cut spares and was surprised with the room still left. The Mini Max smoked an entire 6 hours at 250 and I had half of the lump left afterwards. I was really concerned about having to refill the coal on the MM due to it's shallow fire bowl, but it seems like it's a non-existent issue.
Very happy with the Mini Max so far!!
I'll be demoing some recipes at Roswell Hardware Do It Best on Saturday, December 6. Come out for the best Egg deals, great food and great people! Stop by and say hello!!